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Kagianas (Greek scrambled eggs and tomato)

a recipe by Kyknos 

Preparation time: 15 minutes

Cooking time: 20 minutes


Serves: 4


  • 1 chopped tomatoes KYKNOS
  • 2 tablespoons of KYKNOS tomato paste
  • 1 dry onion (coarsely chopped)
  • 5 – 6 large eggs
  • Extra virgin olive oil
  • ¾ cup feta cheese (coarsely grated)
  • Salt
  • Freshly ground pepper
  • Fresh parsley

Cooking Method

Heat some olive oil in a deep pan and saute the onion until wilted. Add the KYKNOS tomato paste and mix for 1-2 minutes.

Then add the chopped KYKNOS tomatoes and season with salt and pepper.

Let the sauce simmer for a few minutes, until most of the liquid has evaporated. Then break the eggs into a bowl and beat them lightly with a fork.

Raise the temperature of the food and pour in the beaten eggs in one movement, stirring constantly with a wooden spatula. Once the eggs are cooked, add the grated cheese, mix and remove from the heat.

Serve on plates sprinkling with fresh leaves of parsley or basil. If desired, add a little raw olive oil.


• For a more "full", tomato flavor, pour the paste (without dissolving it in water) into the pan as soon as the onion is fried and stir for a while to release its aromas.

• For a more spicy result, we can add 1 chili pepper to the food or sprinkle with bukovo at the end.